Steak-cover-image

Sirloin steak with peppercorn sauce and matchstick parsnips

The classic steak sauce gives a rich kick of heat and the parsnips add a sweet, crispy twist

By , 21 January 2019

(2 votes)

Sirloin steak with peppercorn sauce and matchstick parsnips

  • 30 Mins

  • Serves: 2

Nutritional Info
Each 468g serving contains

  • Energy

    2722KJ

    651KCAL

    33%

  • Fat

    36.5g

    high

    52%

  • Saturates

    14.5g

    high

    73%

  • Sugars

    7.5g

    low

    8%

  • Salt

    0.89g

    low

    15%
of your reference intake.
Typical energy values per 100g: 582kJ/139kcal.
Ingredients
  • 250g pack Extra Special Baby Parsnips, peeled and cut into matchsicks
  • 4tsp rapeseed oil
  • 2 x 227g Extra Special British Aberdeen Angus Sirloin Steaks, at room temperature
  • 100g Asda Peppercorn Sauce
  • 120g pack Asda Strong Watercress, Spinach & Rocket
  • Sprigs of rosemary, to serve
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Toss the parsnips with 2tsp of the oil on a baking tray. Season with black pepper. Roast for 20 mins until crispy and golden.

  • Heat a frying pan on a high setting until it starts to smoke. Rub the remaining oil over both sides of the steak.

  • Cook the steaks according to your preference. Rest on a plate, covered, for 5 mins.

  • Turn the heat to low and stir the peppercorn sauce into the pan juices. Heat until almost simmering.

  • Season the steaks with black pepper, top with the rosemary, if using, and serve with the peppercorn sauce, fries and salad leaves.